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Mar 1, 2012

Beetroot Thoran

When I was small and school going, we seldom made beet dishes at home and so it was never send to school with my tiffin of lunch. Some of my classmates used to bring it with rice and I used to look in awe as the colour of their rice changed to pink when the beets were mixed in it. I always envied them and had tried to befriend them. In my eyes, the beet eaters were superior to non-beet eaters simply because they could change the colour of their rice to pink and I had felt myself inferior.

When this inferiority complex took hold of me hard, I said to my mom one day, "Well, today onwards, I want beets for lunch. If not, I'm not gonna go to school anymore". My mom wouldn't have understood a bit about my beet love, but nevertheless she included it in my lunch the next day onwards because she couldn't risk the halting of her daughter's schooling. So I was lifted up into the hierarchy of beet eaters in my class and never ever felt inferior again.

This recipe of beetroot thoran is the most common form cooked in northern kerala and is quite delicious on its own.

Cook the beets in a covered vessel with little water and adequate salt. Pulse the coconut and green chillies in a mixer and keep aside. Heat a frying pan and add coconut oil. Splutter mustard seeds and curry leaves, Now add the pulsed coconut and saute for a minute. Finally add the cooked beets, mix everything well and remove from heat. Serve hot with rice.

I was in the same boat... my mom never used to make it, so in my class I used to wonder how these girls make their rice red...but still, I hated that veg as a child....but now, LOVE IT...and make it often.... :) ur pics as usual, LOVELY.....

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About Me

I am an enthusiast in trying out new recipes, obsessed with perfecting traditional dishes and a hardcore admirer of good food.. Being a mother of three kids, I have all the reasons in the world to try out yummy recipes from around the globe..

What is special about this blog

This space is a humble attempt at compiling my culinary adventures in Kerala recipes, Indian recipes and beyond... You would often find a nostalgic touch to the dishes I cook up.. that's how I feel about homely food. Somewhere somehow I would have wandered away from traditional recipes and made my own innovations.. I wouldn't advice you to strictly follow by the exact amount of spices and ingredients as such. U can make your own alterations based on your taste and tolerance to spices..